Ingredients:

  • lbs Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • cups full-fat buttermilk
  • Tbsp kosher salt
  • Tbsp Louisiana-style hot sauce
  • tsp freshly ground black pepper (for brine)
  • cups All-Purpose Flour (for dredge)
  • /2 cup Cornstarch (for dredge)
  • Tbsp Paprika (for dredge)
  • Tbsp Garlic Powder (for dredge)
  • Tbsp Onion Powder (for dredge)
  • tsp Dried Thyme (for dredge)
  • tsp Cayenne Pepper (for dredge)
  • tsp Salt (for dredge)
  • tsp Black Pepper (for dredge)
  • cups All-Purpose Flour (for waffles)
  • Tbsp Granulated Sugar (for waffles)
  • Tbsp Baking Powder (for waffles)
  • /2 tsp Baking Soda (for waffles)
  • /2 tsp Salt (for waffles)
  • 3/4 cups Buttermilk (for waffles)
  • Large Eggs (for waffles)
  • Tbsp Unsalted Butter, melted (for waffles)
  • tsp Vanilla Extract (for waffles)
  • Approx. 4 cups Neutral Oil (Peanut, Canola, or Vegetable) for frying

Instructions:

  1. Stage 1: Marinate the Chicken (The Day Before). Combine 4 cups buttermilk, 2 Tbsp salt, hot sauce, and 1 tsp pepper in a container. Submerge chicken pieces fully. Refrigerate for at least 4 hours, preferably overnight.
  2. Stage 2: Prepare the Dredge & Oil. In a shallow dish, whisk together the 3 cups flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper (Dredge Seasoning). Pour frying oil into the Dutch oven to 1 1/2 inches deep and heat to 350°F (175°C).
  3. Stage 3: Dredging the Chicken. Remove chicken from the buttermilk, letting excess drip off. Press firmly into the flour mixture for a complete coat. Dip briefly back into the leftover buttermilk, then return for a second, heavy coating to achieve the signature craggy crust.
  4. Stage 4: Frying the Chicken. Carefully lower 3–4 pieces of coated chicken into the hot oil, ensuring the pot is not overcrowded. Fry for 6–8 minutes per side, maintaining oil temperature between 300°F and 325°F (150°C–160°C). Chicken is done when internal temperature reaches 165°F (74°C). Remove and place on a wire rack set over a baking sheet to drain.
  5. Stage 5: Making the Waffles. Preheat and lightly grease your waffle iron. Whisk all dry waffle ingredients (2 cups flour, sugar, baking powder, baking soda, salt) in one bowl. In a separate bowl, combine 1 3/4 cups buttermilk, eggs, melted butter, and vanilla.
  6. Pour the wet waffle ingredients into the dry and whisk just until combined; do not overmix. Cook waffles according to your iron’s instructions until golden brown and crisp.
  7. Assembly. Place one or two crispy fried chicken pieces atop a hot waffle and serve immediately, ideally with a drizzle of warm maple syrup.